Just imagine the mouthwatering aroma of slow-smoked pork, tangy vinegar sauces, and savory spices wafting through your backyard. North Carolina BBQ is more than just food—it’s a tradition of flavor and comfort that brings people together. Get ready to fire up your grill and discover 19 incredible recipes that will satisfy your cravings and impress your guests. Let’s dive into these delicious dishes!
Carolina Pulled Pork
A classic Carolina pulled pork starts with a simple rub and slow cooking to achieve tender, flavorful results. This methodical approach ensures even beginners can create authentic barbecue at home. Let’s break down each step for perfect pulled pork every time.
Ingredients
– 5 lb pork shoulder
– 2 tbsp brown sugar
– 1 tbsp paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp black pepper
– 1 tsp salt
– 1 cup apple cider vinegar
– 1/2 cup ketchup
– 2 tbsp Worcestershire sauce
– 1 tbsp hot sauce
– 8 hamburger buns
Instructions
1. Pat the 5 lb pork shoulder dry with paper towels.
2. Combine 2 tbsp brown sugar, 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp black pepper, and 1 tsp salt in a small bowl.
3. Rub the spice mixture evenly over all surfaces of the pork shoulder.
4. Preheat your smoker or oven to 225°F.
5. Place the seasoned pork shoulder in the smoker or oven.
6. Cook for 8 hours at 225°F until the internal temperature reaches 195°F.
7. Tip: Use a meat thermometer to ensure accurate doneness without overcooking.
8. Remove the pork shoulder from the heat source and let it rest for 30 minutes.
9. While resting, combine 1 cup apple cider vinegar, 1/2 cup ketchup, 2 tbsp Worcestershire sauce, and 1 tbsp hot sauce in a saucepan.
10. Bring the sauce mixture to a simmer over medium heat for 5 minutes, then remove from heat.
11. Tip: Simmering the sauce melds the flavors and thickens it slightly for better adherence.
12. Shred the rested pork shoulder using two forks, discarding any large fat pieces.
13. Mix the shredded pork with half of the prepared sauce.
14. Toast 8 hamburger buns lightly if desired for added texture.
15. Tip: Toasting buns prevents them from becoming soggy when topped with saucy pork.
16. Serve the pulled pork on buns with remaining sauce on the side.
What makes this pulled pork exceptional is its tender, melt-in-your-mouth texture from slow cooking and the tangy, slightly spicy vinegar-based sauce characteristic of Carolina style. Try it piled high on buns with coleslaw for a classic sandwich or use it as a topping for loaded fries to mix up your meal routine.
Smoked BBQ Ribs with Vinegar Sauce
Years of perfecting barbecue have taught me that the secret to incredible ribs lies in patience and technique. You’ll master smoked BBQ ribs with a tangy vinegar sauce that balances smoky richness with bright acidity. Let’s walk through each step methodically to ensure tender, flavorful results every time.
Ingredients
– 2 racks pork ribs
– 1/4 cup yellow mustard
– 1/2 cup brown sugar
– 2 tbsp paprika
– 1 tbsp garlic powder
– 1 tbsp onion powder
– 1 tsp black pepper
– 1 cup apple cider vinegar
– 1/2 cup ketchup
– 2 tbsp Worcestershire sauce
– 1 tbsp hot sauce
– 1/4 cup water
Instructions
1. Remove the membrane from the bone side of each rack of ribs using a butter knife and paper towel for grip.
2. Coat both sides of the ribs evenly with 1/4 cup yellow mustard to help the rub adhere.
3. Combine 1/2 cup brown sugar, 2 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, and 1 tsp black pepper in a bowl to create the dry rub.
4. Apply the dry rub generously to both sides of the ribs, pressing it into the meat.
5. Preheat your smoker to 225°F using hickory or apple wood chips for optimal flavor.
6. Place the ribs bone-side down in the smoker and close the lid.
7. Smoke the ribs for 3 hours at 225°F, maintaining consistent temperature without opening the smoker.
8. Combine 1 cup apple cider vinegar, 1/2 cup ketchup, 2 tbsp Worcestershire sauce, 1 tbsp hot sauce, and 1/4 cup water in a saucepan to make the vinegar sauce.
9. Bring the sauce mixture to a simmer over medium heat, then reduce heat to low and cook for 10 minutes until slightly thickened.
10. After 3 hours of smoking, brush the ribs with half of the vinegar sauce using a silicone brush.
11. Continue smoking for another 1 hour at 225°F until the internal temperature reaches 195°F.
12. Remove the ribs from the smoker and let them rest for 10 minutes on a cutting board.
13. Slice the ribs between the bones and serve with remaining vinegar sauce on the side.
Masterfully smoked ribs should pull cleanly from the bone with gentle pressure, offering a perfect contrast between the smoky crust and tender interior. The vinegar sauce cuts through the richness with its tangy brightness, making these ideal for serving alongside creamy coleslaw and cornbread to balance the flavors.
Eastern North Carolina Chopped BBQ
Crafting authentic Eastern North Carolina Chopped BBQ begins with selecting quality pork shoulder and preparing a tangy vinegar-based sauce. This methodical process ensures tender, flavorful results perfect for sandwiches or plates. Follow each step carefully for that classic regional taste.
Ingredients
– 4 lbs pork shoulder
– 2 cups apple cider vinegar
– 1 tbsp red pepper flakes
– 1 tbsp brown sugar
– 1 tsp black pepper
– 1 tsp salt
Instructions
1. Preheat your oven to 300°F.
2. Place the 4 lbs pork shoulder in a roasting pan fat-side up.
3. Season the pork shoulder evenly with 1 tsp salt and 1 tsp black pepper.
4. Cover the pan tightly with aluminum foil.
5. Roast the pork shoulder at 300°F for 4 hours until the internal temperature reaches 195°F.
6. Remove the pork from the oven and let it rest for 30 minutes. Tip: Resting allows juices to redistribute for maximum tenderness.
7. While the pork rests, combine 2 cups apple cider vinegar, 1 tbsp red pepper flakes, and 1 tbsp brown sugar in a saucepan.
8. Bring the sauce mixture to a simmer over medium heat, stirring until the sugar dissolves.
9. Simmer the sauce for 5 minutes, then remove from heat.
10. Using two forks, shred the pork shoulder into fine pieces, discarding any large fat deposits.
11. Pour half of the vinegar sauce over the shredded pork and mix thoroughly. Tip: Add sauce gradually to control moisture level based on your preference.
12. Let the chopped BBQ sit for 15 minutes to absorb the flavors before serving. Tip: For deeper flavor, refrigerate overnight and reheat gently.
Vinegar-soaked pork develops a perfect balance of tangy and spicy notes with a moist, pull-apart texture. Serve it piled high on soft buns with coleslaw, or alongside hushpuppies for a true Carolina experience.
Classic Lexington-Style Barbecue
Venture into the heart of North Carolina with this authentic Lexington-style barbecue, where slow-smoked pork shoulder meets a tangy vinegar-based sauce. This methodical approach ensures tender, flavorful results perfect for beginners. Follow each step precisely to achieve that classic Eastern Carolina taste.
Ingredients
– 1 (8 lb) pork shoulder
– 2 cups apple cider vinegar
– 1/2 cup ketchup
– 1/4 cup brown sugar
– 2 tbsp red pepper flakes
– 1 tbsp salt
– 1 tbsp black pepper
– 2 tsp paprika
Instructions
1. Preheat your smoker to 225°F using hickory or oak wood for authentic flavor.
2. Combine 2 cups apple cider vinegar, 1/2 cup ketchup, 1/4 cup brown sugar, 2 tbsp red pepper flakes, 1 tbsp salt, 1 tbsp black pepper, and 2 tsp paprika in a saucepan.
3. Simmer the sauce over medium heat for 10 minutes, stirring occasionally until sugar dissolves completely.
4. Pat the 8 lb pork shoulder dry with paper towels to ensure proper bark formation.
5. Rub the entire pork shoulder generously with the dry spice mixture from the sauce ingredients.
6. Place the pork shoulder fat-side up in the preheated smoker.
7. Maintain a consistent 225°F temperature throughout the cooking process.
8. Smoke the pork for 8-10 hours until the internal temperature reaches 195°F.
9. Baste the pork with the vinegar sauce every hour during the last 4 hours of cooking.
10. Remove the pork from the smoker when it reaches 195°F internal temperature.
11. Let the pork rest for 45 minutes wrapped in foil to redistribute juices.
12. Shred the pork using two forks, discarding any large fat pockets.
13. Toss the shredded pork with remaining vinegar sauce until evenly coated.
The pulled pork achieves a perfect balance of smoky tenderness and vinegar tang, with a slight heat from the pepper flakes. Serve traditionally on a bun with coleslaw, or try it over grits for a Southern twist that highlights the acidic sauce cutting through the richness.
Honey BBQ Glazed Chicken Wings
Ready to master the ultimate game-day snack? Honey BBQ glazed chicken wings combine sweet, smoky, and savory flavors in a foolproof recipe that even beginners can nail with my step-by-step guidance.
Ingredients
– 2 lbs chicken wings
– 1/2 cup ketchup
– 1/4 cup honey
– 2 tbsp soy sauce
– 1 tbsp apple cider vinegar
– 1 tsp garlic powder
– 1/2 tsp smoked paprika
– 1/4 tsp black pepper
– 1 tbsp vegetable oil
– 1/4 tsp salt
Instructions
1. Preheat your oven to 400°F and line a baking sheet with aluminum foil for easy cleanup.
2. Pat the chicken wings completely dry with paper towels to ensure crispy skin.
3. In a large bowl, toss the wings with vegetable oil and salt until evenly coated.
4. Arrange the wings in a single layer on the prepared baking sheet, leaving space between each piece.
5. Bake for 40 minutes, flipping the wings halfway through the cooking time.
6. While the wings bake, whisk together ketchup, honey, soy sauce, apple cider vinegar, garlic powder, smoked paprika, and black pepper in a saucepan.
7. Simmer the sauce over medium heat for 5 minutes, stirring constantly until it thickens slightly.
8. Transfer the baked wings to a clean bowl and pour the warm glaze over them.
9. Toss the wings gently until every piece is fully coated with the glaze.
10. Return the glazed wings to the baking sheet and bake for an additional 5 minutes at 400°F to set the glaze.
Zesty and sticky with a perfect crisp-tender bite, these wings boast a glossy caramelized exterior that locks in juicy flavor. Serve them piled high with celery sticks and blue cheese dip for a classic pairing, or shred the meat into tacos for a fun twist.
Sweet and Tangy BBQ Pulled Chicken
This sweet and tangy BBQ pulled chicken is perfect for busy weeknights or casual gatherings, combining minimal effort with maximum flavor. Through these methodical steps, you’ll create tender, shreddable chicken coated in a rich, balanced sauce that clings beautifully to every strand. Trust the process, and you’ll have a versatile protein ready to elevate sandwiches, salads, or grain bowls in no time.
Ingredients
– 2 pounds boneless, skinless chicken breasts
– 1 cup ketchup
– 1/4 cup apple cider vinegar
– 1/4 cup brown sugar
– 2 tablespoons Worcestershire sauce
– 1 tablespoon Dijon mustard
– 1 teaspoon garlic powder
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon black pepper
– 1/4 teaspoon salt
Instructions
1. Place 2 pounds boneless, skinless chicken breasts in a slow cooker.
2. In a medium bowl, whisk together 1 cup ketchup, 1/4 cup apple cider vinegar, 1/4 cup brown sugar, 2 tablespoons Worcestershire sauce, 1 tablespoon Dijon mustard, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon black pepper, and 1/4 teaspoon salt until fully combined.
3. Pour the sauce mixture evenly over the chicken in the slow cooker.
4. Cover the slow cooker with its lid and cook on low heat for 6 hours or on high heat for 3 hours.
5. After the cooking time, carefully remove the chicken from the slow cooker using tongs and transfer it to a large bowl.
6. Using two forks, shred the chicken completely until no large chunks remain.
7. Return the shredded chicken to the slow cooker and stir it into the sauce until every piece is coated.
8. Cook the sauced chicken on low heat for an additional 15 minutes to allow the flavors to meld.
9. Turn off the slow cooker and let the chicken rest for 5 minutes before serving.
Very tender and juicy, the pulled chicken boasts a perfect balance of sweetness from the brown sugar and tang from the vinegar, with a subtle smokiness from the paprika. For a creative twist, try serving it over crispy baked potatoes or stuffing it into hollowed-out bell peppers for a low-carb option.
Slow-Cooked Collard Greens with Bacon
Even the most hesitant home cooks can master this soul-warming Southern classic with patience and simple techniques. Embrace the slow transformation of humble collard greens into a tender, flavorful side dish that pairs perfectly with everything from fried chicken to cornbread.
Ingredients
– 1 pound collard greens
– 4 slices thick-cut bacon
– 1 small yellow onion
– 2 cloves garlic
– 4 cups chicken broth
– 1 tablespoon apple cider vinegar
– 1 teaspoon sugar
– 1/2 teaspoon red pepper flakes
– 1/2 teaspoon black pepper
Instructions
1. Rinse 1 pound collard greens under cold running water to remove any dirt or grit.
2. Stack several leaves together, roll them tightly, and slice crosswise into 1-inch wide strips.
3. Dice 4 slices thick-cut bacon into 1/2-inch pieces.
4. Heat a large Dutch oven over medium heat for 2 minutes until warm.
5. Cook bacon pieces for 8-10 minutes until crispy and fat has rendered, stirring occasionally.
6. Remove bacon with a slotted spoon and drain on paper towels, leaving fat in pot.
7. Dice 1 small yellow onion and mince 2 cloves garlic.
8. Sauté onion in bacon fat over medium heat for 5 minutes until translucent.
9. Add minced garlic and cook for 1 minute until fragrant.
10. Add collard greens to the pot and stir to coat with fat.
11. Pour in 4 cups chicken broth, 1 tablespoon apple cider vinegar, 1 teaspoon sugar, 1/2 teaspoon red pepper flakes, and 1/2 teaspoon black pepper.
12. Bring mixture to a boil over high heat, then reduce to low heat.
13. Cover and simmer for 2 hours, stirring every 30 minutes.
14. Stir in reserved bacon pieces during the last 15 minutes of cooking.
15. Taste and adjust seasoning if needed after 2 hours.
Tender collard greens should melt in your mouth with a perfect balance of smoky bacon, subtle sweetness, and gentle heat. The broth reduces to a rich, potlikker that’s delicious sopped up with crusty bread or served over rice for a complete meal.
NC-Style BBQ Shrimp Skewers
Welcome to a taste of North Carolina with these smoky, tangy BBQ shrimp skewers that are perfect for grilling season. We’ll walk through each step methodically to ensure juicy, flavorful results every time. Whether you’re new to grilling or looking to expand your repertoire, this recipe delivers authentic Southern flavor with minimal fuss.
Ingredients
– 1.5 lbs large shrimp, peeled and deveined
– 1/4 cup olive oil
– 2 tbsp apple cider vinegar
– 2 tbsp brown sugar
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/4 tsp cayenne pepper
– 1/2 tsp salt
– 1/4 tsp black pepper
– 4 wooden skewers, soaked in water for 30 minutes
Instructions
1. In a medium bowl, whisk together 1/4 cup olive oil, 2 tbsp apple cider vinegar, 2 tbsp brown sugar, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne pepper, 1/2 tsp salt, and 1/4 tsp black pepper until fully combined.
2. Add 1.5 lbs shrimp to the marinade, tossing gently to coat each piece evenly, and refrigerate for exactly 20 minutes to allow flavors to penetrate without overcuring the shrimp.
3. While shrimp marinates, soak 4 wooden skewers in water for 30 minutes to prevent burning during grilling.
4. Preheat an outdoor grill or grill pan to medium-high heat, approximately 400°F, ensuring grates are clean and lightly oiled.
5. Thread marinated shrimp onto the soaked skewers, placing 4-5 shrimp per skewer with slight spacing between them for even cooking.
6. Place skewers on the preheated grill and cook for 2-3 minutes per side, flipping once when shrimp turn pink and opaque, avoiding overcrowding to achieve a proper sear.
7. Remove skewers from grill when internal temperature reaches 145°F and shrimp are firm to the touch, transferring to a clean plate.
8. Let skewers rest for 2 minutes before serving to allow juices to redistribute. Our perfectly grilled shrimp boast a tender, succulent texture with a balanced smoky-sweet flavor from the NC-inspired marinade. Try serving them over creamy grits or alongside a crisp coleslaw for a complete Southern meal that highlights their tangy, slightly spicy profile.
Vinegar-Based BBQ Beef Brisket
Delving into the world of barbecue, this vinegar-based beef brisket offers a tangy twist on a classic favorite, perfect for beginners to master with straightforward steps. Developed through careful testing, it ensures a tender, flavorful result every time you fire up the grill or oven.
Ingredients
– 4 lbs beef brisket
– 1 cup apple cider vinegar
– 1/2 cup ketchup
– 2 tbsp brown sugar
– 1 tbsp Worcestershire sauce
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp smoked paprika
– 1/2 tsp black pepper
– 1/2 tsp salt
Instructions
1. Preheat your oven to 300°F to ensure even, low-temperature cooking for tenderness.
2. In a medium bowl, combine 1 cup apple cider vinegar, 1/2 cup ketchup, 2 tbsp brown sugar, 1 tbsp Worcestershire sauce, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1/2 tsp black pepper, and 1/2 tsp salt to create the marinade.
3. Place the 4 lbs beef brisket in a large baking dish and pour the marinade over it, coating all sides evenly.
4. Cover the dish with aluminum foil and marinate the brisket at room temperature for 30 minutes to allow flavors to penetrate.
5. Transfer the covered dish to the preheated oven and bake for 3 hours, until the internal temperature reaches 195°F for optimal tenderness.
6. Remove the brisket from the oven and let it rest uncovered for 15 minutes to redistribute juices before slicing.
7. Slice the brisket against the grain into 1/4-inch thick pieces for the best texture.
Effortlessly yielding a melt-in-your-mouth experience, this brisket boasts a perfect balance of tangy vinegar and smoky sweetness, with a tender pull that shreds easily. Serve it piled high on toasted buns with a side of coleslaw, or slice it thin for tacos to let the vibrant flavors shine in every bite.
Spicy BBQ Cauliflower Bites
Here’s a straightforward recipe for Spicy BBQ Cauliflower Bites that’s perfect for beginners. I’ll guide you through each step methodically to ensure crispy, flavorful results every time. Let’s get started with the ingredients and instructions.
Ingredients
– 1 head cauliflower
– 1 cup all-purpose flour
– 1 cup water
– 2 tbsp olive oil
– 1 tsp garlic powder
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/2 tsp black pepper
– 1/2 cup BBQ sauce
– 1 tsp hot sauce
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Cut the cauliflower into bite-sized florets, aiming for uniform pieces to ensure even cooking.
3. In a large bowl, whisk together the all-purpose flour, water, olive oil, garlic powder, smoked paprika, salt, and black pepper until a smooth batter forms.
4. Tip: For a lighter batter, let it rest for 5 minutes to allow the flour to hydrate fully.
5. Dip each cauliflower floret into the batter, coating it evenly, and shake off any excess.
6. Arrange the coated florets in a single layer on the prepared baking sheet, avoiding overcrowding.
7. Bake for 20 minutes, then flip the florets using tongs for even browning.
8. Bake for an additional 10 minutes until the edges are golden and crispy.
9. In a small bowl, mix the BBQ sauce and hot sauce thoroughly.
10. Tip: Warm the sauce mixture slightly for easier brushing and better adhesion to the cauliflower.
11. Brush the baked cauliflower bites generously with the sauce mixture, covering all sides.
12. Return the baking sheet to the oven and bake for 5 more minutes at 425°F to set the glaze.
13. Tip: For extra crispiness, broil on high for 1-2 minutes at the end, watching closely to prevent burning.
14. Remove from the oven and let cool for 2-3 minutes before serving.
Keep these bites warm for the best texture—crispy on the outside and tender inside. The spicy BBQ glaze adds a smoky kick that pairs wonderfully with a cool dip like ranch or yogurt.
Mustard-Infused Grilled Pork Tenderloin
Delve into this simple yet impressive grilled pork tenderloin that transforms basic ingredients into a flavorful masterpiece. Mustard-infused grilled pork tenderloin combines tangy, savory notes with juicy tenderness, perfect for weeknight dinners or entertaining guests. Follow these methodical steps to achieve restaurant-quality results right in your own backyard.
Ingredients
– 1.5 pounds pork tenderloin
– 3 tablespoons Dijon mustard
– 2 tablespoons olive oil
– 1 teaspoon garlic powder
– 1 teaspoon smoked paprika
– 0.5 teaspoon black pepper
– 0.5 teaspoon salt
Instructions
1. Pat the pork tenderloin dry with paper towels to ensure even browning and better crust formation.
2. In a small bowl, whisk together 3 tablespoons Dijon mustard, 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 0.5 teaspoon black pepper, and 0.5 teaspoon salt until fully combined.
3. Rub the mustard mixture evenly over all sides of the pork tenderloin, coating it completely.
4. Let the pork marinate at room temperature for 20 minutes to allow the flavors to penetrate the meat.
5. Preheat your grill to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
6. Place the pork tenderloin on the grill and cook for 5 minutes without moving to develop grill marks.
7. Flip the pork using tongs and cook for another 5 minutes on the opposite side.
8. Reduce the grill heat to medium (about 350°F) and continue cooking, turning every 3 minutes, for 12-15 minutes total.
9. Insert an instant-read thermometer into the thickest part of the pork; remove from heat when it registers 145°F for perfectly cooked, safe-to-eat pork.
10. Transfer the pork to a cutting board and let it rest for 5 minutes to allow the juices to redistribute throughout the meat.
11. Slice the pork against the grain into 0.5-inch thick medallions using a sharp knife.
Buttery-soft texture meets bold, tangy flavor in every slice, with the mustard creating a beautiful caramelized crust. Serve over creamy polenta or alongside roasted vegetables for a complete meal that highlights the pork’s natural sweetness against the mustard’s sharpness.
Carolina Gold BBQ Sauce Brushed Chicken Thighs
Y’all know that feeling when you crave something smoky, tangy, and utterly satisfying? Carolina Gold BBQ Sauce Brushed Chicken Thighs deliver exactly that with minimal fuss. Let’s walk through this simple recipe step by step.
Ingredients
– 4 chicken thighs
– 1 cup Carolina Gold BBQ sauce
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. Preheat your oven to 375°F to ensure even cooking from the start.
2. Pat the chicken thighs dry with paper towels to help the skin crisp up beautifully.
3. Rub the olive oil evenly over both sides of the chicken thighs.
4. Season both sides of the chicken thighs with salt and black pepper.
5. Place the chicken thighs skin-side up on a baking sheet lined with parchment paper.
6. Bake the chicken thighs in the preheated oven for 25 minutes.
7. Brush a generous layer of Carolina Gold BBQ sauce over the top of each chicken thigh.
8. Return the chicken to the oven and bake for an additional 15 minutes.
9. Check that the internal temperature of the chicken reaches 165°F using a meat thermometer for perfect doneness.
10. Let the chicken rest for 5 minutes before serving to allow juices to redistribute.
Delightfully crispy on the outside and juicy inside, these thighs boast a balanced sweet-and-tangy flavor from the Carolina Gold sauce. Serve them over creamy grits or alongside coleslaw for a classic Southern meal that never disappoints.
Homemade NC-Style BBQ Sauce
Ready to elevate your barbecue game with a tangy, vinegar-based sauce that’s a Carolina classic? This homemade NC-style BBQ sauce comes together quickly with pantry staples and delivers that signature sharp, peppery kick perfect for pulled pork or chicken. Follow these simple steps to create an authentic Eastern North Carolina-style sauce that will become your go-to for summer cookouts.
Ingredients
– 2 cups apple cider vinegar
– 1/2 cup ketchup
– 2 tablespoons brown sugar
– 1 tablespoon red pepper flakes
– 2 teaspoons salt
– 1 teaspoon black pepper
– 1/2 teaspoon cayenne pepper
Instructions
1. Combine 2 cups apple cider vinegar, 1/2 cup ketchup, 2 tablespoons brown sugar, 1 tablespoon red pepper flakes, 2 teaspoons salt, 1 teaspoon black pepper, and 1/2 teaspoon cayenne pepper in a medium saucepan.
2. Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally with a whisk to dissolve the brown sugar completely.
3. Reduce heat to low and simmer uncovered for 15 minutes, stirring every 5 minutes to prevent sticking and allow flavors to meld.
4. Remove saucepan from heat and let the sauce cool to room temperature for about 30 minutes before using or storing.
5. Transfer the cooled sauce to an airtight container or glass jar for storage.
Great for basting or as a finishing sauce, this NC-style BBQ offers a thin, vinegar-forward consistency that penetrates meat beautifully without overpowering it. The balanced heat from the peppers and subtle sweetness makes it versatile enough for pork shoulders, chicken wings, or even as a zesty dipping sauce for fries. Store it in the refrigerator where it will keep for up to two weeks, allowing the flavors to deepen over time.
Pineapple-Habanero BBQ Pork Kebabs
Let’s dive into making these sweet and spicy pineapple-habanero BBQ pork kebabs, perfect for grilling season. Learning to balance the heat and sweetness will make you a backyard BBQ hero in no time.
Ingredients
– 1.5 lbs pork shoulder, cut into 1-inch cubes
– 1 cup pineapple juice
– 2 tbsp habanero hot sauce
– 1/4 cup brown sugar
– 2 tbsp soy sauce
– 1 tbsp olive oil
– 1 tsp garlic powder
– 1/2 tsp black pepper
– 1 fresh pineapple, cut into 1-inch chunks
– 1 red onion, cut into 1-inch pieces
Instructions
1. Combine 1 cup pineapple juice, 2 tbsp habanero hot sauce, 1/4 cup brown sugar, 2 tbsp soy sauce, 1 tbsp olive oil, 1 tsp garlic powder, and 1/2 tsp black pepper in a large bowl.
2. Add 1.5 lbs pork shoulder cubes to the marinade, ensuring all pieces are fully coated.
3. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or up to 4 hours for maximum flavor penetration.
4. Soak 8 wooden skewers in water for 30 minutes to prevent burning during grilling.
5. Preheat your grill to medium-high heat, approximately 400°F.
6. Thread marinated pork cubes onto skewers, alternating with 1-inch pineapple chunks and red onion pieces.
7. Place kebabs on the preheated grill and cook for 4-5 minutes per side.
8. Flip kebabs using tongs when the first side develops visible grill marks and releases easily from the grates.
9. Continue cooking until pork reaches an internal temperature of 145°F on an instant-read thermometer.
10. Remove kebabs from grill and let rest for 3 minutes before serving.
Zesty and vibrant, these kebabs offer a perfect contrast between the tender, slightly charred pork and the juicy, caramelized pineapple. The habanero heat builds gradually while the brown sugar creates a glossy, sticky glaze that clings to every bite. Serve them over cilantro-lime rice or with a simple cabbage slaw to balance the spice and sweetness.
BBQ Pulled Jackfruit Sandwiches
Haven’t you been searching for a plant-based alternative that satisfies those smoky barbecue cravings? Let’s walk through creating tender, flavorful BBQ pulled jackfruit sandwiches together, step by step.
Ingredients
– 2 (20 oz) cans young green jackfruit in brine
– 1 cup barbecue sauce
– 2 tbsp olive oil
– 1 tbsp apple cider vinegar
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 4 hamburger buns
Instructions
1. Drain and rinse the jackfruit thoroughly, then use your hands to squeeze out excess liquid.
2. Shred the jackfruit with your fingers or two forks, removing any hard core pieces for optimal texture.
3. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
4. Add shredded jackfruit to the skillet and cook for 5 minutes, stirring occasionally until lightly browned.
5. Stir in barbecue sauce, apple cider vinegar, smoked paprika, garlic powder, and onion powder until fully combined.
6. Reduce heat to low, cover the skillet, and simmer for 15 minutes, stirring every 5 minutes to prevent sticking.
7. While the jackfruit simmers, toast the hamburger buns in a toaster or oven at 350°F for 3-4 minutes until golden brown.
8. Uncover the skillet and cook for an additional 5 minutes to thicken the sauce to a clingy consistency.
9. Spoon the BBQ jackfruit mixture evenly onto the bottom halves of the toasted buns.
10. Place the top bun halves over the filling to assemble the sandwiches.
Delightfully tender and smoky, this jackfruit mimics pulled pork’s texture while offering a subtly sweet tang. Serve these sandwiches with crisp coleslaw or pickles for contrasting crunch, or pile the filling onto baked potatoes for a hearty twist.
NC BBQ Sweet Potato Fries
Just imagine the perfect fusion of Southern barbecue tradition and wholesome comfort food—these NC BBQ sweet potato fries deliver exactly that. Juicy, tender sweet potatoes get coated in a smoky-sweet spice blend and baked to crispy perfection, creating a side dish that’s both nutritious and irresistibly flavorful. Under my guidance, you’ll master each step with ease, ensuring restaurant-quality results right from your own kitchen.
Ingredients
– 2 large sweet potatoes
– 2 tablespoons olive oil
– 1 tablespoon smoked paprika
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1/2 teaspoon cayenne pepper
– 1/2 teaspoon black pepper
– 1 teaspoon salt
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Peel 2 large sweet potatoes and slice them into uniform 1/4-inch thick sticks.
3. In a large bowl, toss the sweet potato sticks with 2 tablespoons olive oil until evenly coated.
4. Add 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cayenne pepper, 1/2 teaspoon black pepper, and 1 teaspoon salt to the bowl.
5. Mix thoroughly until all fries are evenly covered with the spice blend.
6. Spread the fries in a single layer on the prepared baking sheet, ensuring they do not overlap.
7. Bake for 20 minutes, then flip each fry using tongs.
8. Continue baking for another 15-20 minutes until the edges are crisp and golden brown.
9. Remove from the oven and let cool for 5 minutes before serving.
Ultra-crispy on the outside with a soft, sweet interior, these fries boast a bold smoky heat that pairs wonderfully with cool dips like ranch or blue cheese. For a creative twist, pile them high on a platter and top with pulled pork or coleslaw to embrace true Carolina barbecue vibes at home.
Fire-Grilled BBQ Corn on the Cob
On a warm summer day, nothing beats the smoky aroma of fire-grilled corn. This recipe guides you through creating perfectly charred BBQ corn on the cob with a flavorful butter glaze. Let’s fire up the grill and get cooking!
Ingredients
– 4 ears corn, husks removed
– 2 tbsp olive oil
– 1/4 cup unsalted butter, melted
– 1 tbsp BBQ seasoning
– 1/4 tsp salt
Instructions
1. Preheat your grill to medium-high heat, approximately 400°F.
2. Brush each ear of corn evenly with olive oil using a pastry brush.
3. Place the oiled corn directly on the grill grates.
4. Grill the corn for 10-12 minutes, turning every 2-3 minutes with tongs until kernels are lightly charred on all sides.
5. Tip: For even charring, rotate the corn a quarter turn each time you flip it.
6. While corn grills, combine melted butter, BBQ seasoning, and salt in a small bowl.
7. Remove corn from grill using tongs and place on a serving platter.
8. Brush the seasoned butter mixture generously over all sides of the hot corn.
9. Tip: Apply the butter immediately after grilling while the corn is still hot to help it absorb the flavors.
10. Let the corn rest for 2 minutes before serving to allow the butter to set.
11. Tip: For extra flavor, sprinkle additional BBQ seasoning over the buttered corn just before serving.
Buttery and bursting with smoky sweetness, this corn features a satisfying crunch from the charred kernels against the tender interior. Serve it alongside grilled meats or chop the kernels off the cob to add to summer salads for a delightful texture contrast.
Conclusion
Culinary adventures await with these 19 mouthwatering NC BBQ recipes! From tangy sauces to tender meats, there’s something for every grill master to love. Fire up your smoker, try these delicious dishes, and share your favorites in the comments below. Don’t forget to pin this roundup on Pinterest for your next cookout inspiration!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
